Mark Boughton Photography
Peach upside-down cake
Using peaches instead of pineapple turns this classic family dessert on its head.
Photo by Mark Boughton courtesy of Gibbs Smith
Serves 8–10
½ cup brown sugar, packed
4 tablespoons unsalted butter, melted
½ teaspoon cinnamon or nutmeg
5–6 peaches, peeled and sliced
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
½ cup unsalted butter
2/3 cup sugar
1 large egg
1 teaspoon almond extract
1 cup buttermilk
Confectioner’s sugar, for dusting
Preheat oven to 350 F. In a small bowl, combine sugar, melted butter and cinnamon, and pour into the bottom of a well-seasoned 9-inch cast-iron skillet, sprayed with cooking spray. Arrange peach slices on top of brown sugar mixture. Set aside.
In a small bowl, combine flour, baking powder, baking soda and salt. In the bowl of a stand mixer, beat the butter and sugar together until a pale yellow. Add egg and almond extract and beat until combined. Lower mixer speed and alternately add flour mixture and buttermilk. Beat until just combined.
Pour into the skillet and spread evenly over the peaches. Bake for 35–45 minutes until a cake tester inserted in the center comes out clean. Cool for 10 minutes in pan before inverting onto a serving plate. Sprinkle with confectioner’s sugar and serve warm.